Baked Scallops with Creamy Spicy Sauce

I burned my left thumb on a 475 degree Fahrenheit smoking hot oven–all because I was too eager to devour this dish like a hungry ghost. And now I got myself a blister about the size of Krakatoa and a mini-Krakatoa on the thumb. I have been soaking my thumb in a glass of ice water, but it still hurts…

More ooooouch. Gluttony is indeed a sin…

However, the consolation of the day is this perfectly baked scallops (the golden brown mayonnaise topping is strutting its stuff) with enoki mushrooms in creamy spicy sauce. If you’ve been to any Chinese/Japanese seafood buffet restaurants, I am sure you have tried the variation of this dish. Or, if you are a gourmand that frequents the likes of Matsuhisa, Nobu(and their outposts), Koi or other Japanese restaurants in Southern California, you know this is one of the must-try dishes at those eateries.

My recipe is adapted from Nobu: The Cookbook. It’s really quite simple to make, but I must warn you that the plate is darn hot, so stay your fingers off the food so you don’t get burned like I did.

Poor thing! one of those things that can’t be avoided at times. Hope your krakatoa heals back into a normal plato soon. After looking at those scallops, who wouldn’t get burn? I will definately burn my tongue! Gobble gobble!

Not enough not enough! 1 serving only got 1.5 scallops? Definitely not enough for me-this delectable scallops dish. I made some scallops recently too but still in my camera ler.(BTW, my gingko are fresh ones store-bought, already seeds removed. I also dunno how to de-shell! Jialat! Hammer is good,力道要足 but you can’t hit too hard, I guess) ;p

scallops is definitely one of our rave items and taste really pure ! de color , the feel the everything…one of a kind so V give u 9.8 for this super preparation. 0.2 more after V r slowly musically served by you personally hahaha !( with Californian Whites for sure)

I am sorry about your thumb, I hope you are doing better by now. I understand your eager to taste this dish,judging by the picture, it looks so good, I would have burnt my thumb and my lips too, trying to have a bite right away.

I rather not poke the blisters. It’ll scar. I know as I have plenty of ‘defensive wounds’ from frying fish. Leant that d liquid within actually helps it to heal & protect the tender flesh from infection/pus. It’ll dry out.

Dina – thanks for visiting my humble site and left me a comment. Congrats on your new book! Yes, I did cook the scallops, there is really nothing to shout about. :)

Kok – thanks for your sweet compliment. My Krakatoa is smaller now…last night when I was asleep, the water came out but there is still some left. :P

Tiga – My scallops were huge…plus too much to eat will be jelak very soon. Hehe. ;)

SC – I just posted my Hokkien Mee, you approved?

Budding Cook – you can bake mayo with whatever you like, it’s so versatile. :)

FBB – my scallops were huge, not like Malaysian kind you see…thick round and fat. Yes, I did cut them into 4 horizontal pieces, some thicker some thinner. I don’t know Dina, but am honored that she came by my site and posted a comment for me. :)

Lyn – I don’t discard it as they don’t bother me. I eat everything! :P

Unka – yes, the scallops here damn big and shiok one, not like in Malaysia, so small. Plus the scallops here are cheap, so expensive back home.

Hi ! I love receiving your emails and recipes !! Certainly looking forward to your cookbook !!! Just had to let you know that the Firecracker Shrimp are simply awesome I have made them 4 or 5 times now ! They are certainly top of the menu in our house. Thanks so very much for sharing these recipes!!! Marilyn